These enchiladas are a spin off of my husband grandmother's recipe. I do it this way when I am really short on time. You can change it up to fit your families likes but this is how we like it around here!
1 pound lean ground beef
salt and pepper to taste
15 corn tortillas
1-2 cups vegetable oil (for frying)
1 cup grated cheddar cheese. 1/2 head of lettuce, shredded
3 Roma tomatoes, diced
1 large can of your favorite red enchilada sauce
1 can of refried beans
Place the ground beef in a skillet over medium heat. Sprinkle with salt and pepper. Crumble meat and cook until brown. Set aside
Heat up the refried beans in a pot over medium heat on the stove.
Heat up enchilada sauce over medium heat in a pot over the stove.
In a medium skillet heat the oil. It only needs to be one inch thick with oil. The oil will bubble and expand when you cook the tortillas and you do not want it to over flow and cause a grease fire. Heat the oil until it is hot. Place on tortilla at a time in the oil and cook for 30 seconds on each side. Remove from pan and place on paper towel. Repeat until all of the tortillas are fried.
To assemble dip the tortillas into the enchilada sauce. I like to stack three tortillas on top of each other. Top with the beans, meat, cheese, lettuce, tomatoes, sour cream and salsa.